Method

First of all you need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.

Now transfer them to a pestle and mortar and crush them to a powder. Next place 2 tablespoons of the oil in the casserole over a high heat and, when it is really hot, brown the pieces of meat a few at a time. Remove them to a plate, then add the rest of the oil and, when that's really hot, too, fry the onions till well browned – about 10 minutes – then add the garlic and chilli and cook for a further 2 minutes.

Next return the meat to the pan, add the crushed spices, fenugreek powder (if you were unable to buy it whole), turmeric, ginger and tomatoes and stir everything around.

Next grate the creamed coconut into a bowl and combine it with 10 fl oz (275 ml) boiling water using a whisk, then, when it has dissolved, pour it into the casserole, followed by the yoghurt and some seasoning. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.